Turkey Vegetable Soup

There’s something so comforting about a big pot of soup simmering away on the stove—it fills the house with warmth and makes dinnertime feel cozy and inviting. This Turkey Vegetable Soup is the kind of recipe that’s perfect for using up leftover turkey, packing in plenty of vegetables, and creating a hearty, nourishing meal that the whole family will love.

It’s easy to make with simple pantry ingredients, budget-friendly, and flexible enough to adapt to what you already have on hand. Whether you’re looking for a light but satisfying weeknight dinner or a wholesome way to enjoy holiday leftovers, this soup is a go-to recipe you’ll want on repeat.

Recipe Info

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 1 bell pepper, chopped (any color)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups low-sodium chicken or turkey broth
• 2 cups cooked turkey, shredded or cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 2 cups fresh spinach or kale, chopped (optional)
• Fresh parsley, chopped (for garnish)

Step-By-Step Instructions

1. Sauté the aromatics
   Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened and fragrant.
2. Add the vegetables
   Stir in zucchini, bell pepper, and green beans. Cook another 3–4 minutes to release flavor.
3. Build the broth
   Add diced tomatoes with juices and pour in the broth. Stir in thyme, oregano, paprika, salt, and pepper. Bring to a boil.
4. Simmer
   Reduce heat to low and simmer uncovered for 20–25 minutes, until vegetables are tender.
5. Add turkey & greens
   Stir in cooked turkey and spinach/kale. Simmer for another 5 minutes, just until heated through.
6. Serve & enjoy
   Ladle into bowls, garnish with fresh parsley, and serve warm.

Helpful Notes & Tips

• Broth boost: If your soup tastes a little flat, add a splash of lemon juice or a dash of hot sauce before serving.
• Make ahead: This soup tastes even better the next day—perfect for meal prep. Store in the fridge up to 4 days.
• Freezer-friendly: Freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently on the stove.

Recipe Variations

• Protein swap: Substitute shredded chicken, ground turkey, or even chickpeas for a meatless version.
• Grain add-in: Stir in 1 cup cooked brown rice, barley, or quinoa to make it extra filling.
• Spicy twist: Add red pepper flakes or chopped jalapeños for a little kick.

Serving Suggestions

• Pair with warm crusty bread or homemade rolls for dipping.
• Add a simple side salad for a fresh, balanced meal.
• Sprinkle with grated Parmesan or a dollop of sour cream for extra richness.

Conclusion

This Turkey Vegetable Soup is wholesome, cozy, and full of flavor—just the kind of recipe that makes dinnertime feel special without being complicated. With its hearty mix of veggies and tender turkey, it’s perfect for feeding your family on chilly nights or making the most of your leftovers. Grab a big bowl, gather around the table, and enjoy the comforting goodness together.